This is a risotto but made from Thai black rice, cooked with kombu seaweed according to a recipe from the Zen temple cookbook I bought in Japan. I added mixed mushrooms and aubergines and serve it topped with edamame soy beans.
For two people:
- Main ingredients:
- 1 pack (200 g) mixed mushrooms (I used oyster mushrooms, shiitake and eryngii)
- 2 small aubergines
- 1 cup of frozen soy beans (edamame)
- 1 cup black rice
- a piece of about 5x10 cm kombu seaweed
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons sesame seeds
- 1 teaspoon miso
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- for serving: shichimi tougarashi, golden sesame seeds (optional)
- It is best (but not absolutely necessary) to soak the rice with the piece of kombu for an hour in 2 cups of cold water. Otherwise, soak for 5 minutes at least in very hot water. Then take out the kombu and cut it into small strips.
- Wash the aubergines and cut into chunks.
- Cut the mushrooms in strips.
- In a deep pan with a lid, heat the olive oil and sesame oil and fry the ginger, mushrooms and sesame seeds until the mushrooms start to brown.
- Meanwhile, cook the aubergines in the microwave for 8 minutes at full power (900W).
- Add the aubergines, kombu and the soaking liquid to the pan.
- Add the mirin and miso, stir well to dissolve the miso.
- Cook, covered, until the liquid has almost been absorbed, so it’s all’onda like a proper risotto.
- Meanwhile, cook the soy beans in the microwave for 3 minutes at full power (900W).
- Serve with the soy beans as topping.